The Ardent Epicure’s Tropical Fajitas, Guest Post

A couple of weeks ago I hosted a giveaway, and aside from the winner receiving a copy of my cookbook I also wanted to feature their winning recipe here on Spicie Foodie. All of the participants submitted fantastic recipes which you can see here, And The Cookbook Winner Is. The winner was Alisha aka Magic of Spice from The Ardent Epicure. She submitted a recipe for Tropical Fajitas. All I could say was O-M-G ! So without further ado I leave you with what has become one of my favorite recipes and definitely one of the best ones I have ever come across. Thank you to all the participants and very special thanks to Alisha for creating this stellar recipe.

Have I mentioned my unwavering love for fajitas? Well let me just say, if I am out to eat and they are on the menu, they are on my plate! As you probably already know they are a popular dish in Tex-Mex cuisine as well as in Mexican cuisine. It appears though that the dish originated in the Rio Grande Valley of Texas.

Aparently the “fajita” was originally skirt steak grilled over an open fire. The name originates from the Spanish faja, for “girdle” or “strip” describing the specific cut of meat. Today you can find this dish with any variety or combination of meats, poultry, fish, shellfish and vegetables. Or in our case here today fruits and vegetables.

Beautiful organic summer fruits and vegetables are in abundance at every farmers’ market, and a few in my garden as well. OK, I know, I probably spend a bit too much time roaming farmers’ markets…but hey it’s like a Christmas windfall out there :) So why not get them all together and let them play!

And of course a few flavorful sauces always help. Plus I purchased this adorable serving bowl set and just had to show it off :) Is my shopping gene showing?

Let’s get grilling:
Starting with our fajita seasoning, place all ingredients in a bowl and mix well.Now prepare your marinade by adding all ingredients in a shallow dish, or plastic bag if you prefer, mixing until fully incorporated.

Slice all of your fajita fruits and vegetables then place in the marinade, making sure everything is well coated. Refrigerate for minimum of 20 – 30 minutes up to several hours.

While you are waiting begin your salsa. Prepare your avocado and kiwi, setting half aside. Add the other half of both along with remaining ingredients into a food processor or blender, blending until smooth. Transfer to a container then fold in remaining avocado and kiwi. Chill until ready to use.

Now prepare your ancho honey cream by mixing in ancho chili and honey, then chill. Note: this is best at room temperature prior to serving.

If using a grill set to high and wait until grill has reached a minimum of 400 degrees. Use a cast iron or heavy grill proof pre-seasoned pan and place your mixture into the pan. Adding more coconut oil if needed. Note: If you are using fajita pans you will need 2 large, or do it in shifts. Shift your fruits and vegetables every now and then to brown evenly.They are done when vegetables are tender.

Alisha always knows how to put together the freshest, best combination of ingredients to make up a most delightful meal, and this tropical fajitas is making me totally hungry! Love this guest post :-).

I had no idea about the origin of the name “fajita.” How interesting. I love the idea of this tropical veggie fajita. The dish looks complicated but I bet it is fun to make and even better to eat! Congratulations on winning the contest, Magic!

Trackbacks

[…] The first is I’d like to thank Correen of Food Lovers Website for the mention on her How-To Eat Crab Cakes article. Please stop by and read through Correen’s drooling article, lots of great info and recipes. Thanks Correen :)! The next is my sweet friend Alisha’s winning Tropical Fajitas recipe was recently posted as a guest post for being the winner of the recent cookbook giveaway. You can read Alisha’s post and recipe on her blog The Ardent Epicure or here on Spicie Foodie. […]